This recipe is as much about the process as it is about the result. Let’s get cooking!

1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8-10 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the shredded chicken, honey, and cracked black pepper. Stir to coat and cook for 3-4 minutes until the chicken is well glazed. Remove from heat and set aside.
3. In a separate saucepan, melt the butter over medium heat. Stir in the flour to form a roux and cook for 1-2 minutes, stirring constantly.
4. Gradually whisk in the milk, continuing to stir until the sauce thickens, about 5 minutes.
5. Add the garlic powder and a pinch of salt to the sauce, then gradually stir in the cheddar and mozzarella cheeses until melted and smooth.
6. Combine the cooked macaroni with the cheese sauce, stirring to coat the pasta evenly.
7. Fold in the honey pepper chicken, allowing everything to mingle beautifully.
8. Garnish with fresh parsley if desired, and serve hot.

Remember, cooking is an art, not a science. Feel free to adjust the seasonings to your liking or add a sprinkle of extra cheese on top if you’re feeling indulgent.